Schiacciata alla Fiorentina – Florentine Orange Cake

Sep 21, 2015 by Gabriele Corcos

Every household has a few favorite baked items; meet our favorite cake!
Schiacciata alla Fiorentina is a traditional cake of Tuscany’s Carnival, and it is so appreciated that a few bakeries sell it throughout the year. It’s light, zesty, festive and incredibly easy to make… which is probably one of the reasons why my daughters love it so much: they can almost make it by themselves.

As you might notice in the ingredients list, the leavener used is imported from Italy and can be found in a few specialty stores (or all over Staten Island, NY); we posted a short description of the product and it’s possible conversion/substitution on our blog.

Try making this “schiacciata” to celebrate your next family event, cook the batter into cupcakes for your school’s next bake sale or just use this recipe as a fun project with your kids. I always like to cut out a special stencil to decorate the top with the powdered sugar and I use no icing or filling in the cake however, when partying with my old friends at home in Fiesole we like to slice the cake in half and fill it with either Nutella or whipped cream. Say YEAH!!!

Buon Appetito.


Serves: 12 Prep time: 15 minutesCook time: 30 minutes

  • Unsalted butter for greasing the 13 X 9-inch baking pan
  • 3 large eggs
  • 1 cup granulated sugar 
  • 1/4 cup vegetable oil 
  • 1/2 cup whole milk, warmed
  • 1  1/2 cups all-purpose flour
  • 1 (16- gram) envelope Lievito Pane degli Angeli or 1 1/2 tablespoons of baking powder 
  • Grated zest and juice of 1 orange
  • Confectioner’s sugar, for topping  



1 Preheat the oven to 350 degrees F and grease a 13 X 9-inch baking pan with butter.

2 In a large bowl, combine the eggs, granulated sugar, oil, milk, flour, Italian leavening (or baking powder), orange zest, and orange juice. Using a hand mixer, beat the mixture for 3 to 4 minutes, until the texture is creamy and mildly thick.

3 Spread the batter in the baking pan and bake for about 30 minutes, until a toothpick inserted into the center comes out dry and the cake has risen threefold.

4Remove from the oven and let cool for 30 minutes.

5 After the cake has cooled, flip the cake out of the baking pan onto a cutting board. Slice and serve sprinkled with confectioner’s sugar.

IMPORTANTE! If you’re looking for a fun edible craft project, you can stencil a design or lettering using the confectioner’s sugar. 

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